Sweet Potato Lentil Curry

Red lentils cook up quickly, are easy to find in most stores, and are light, dry, and slightly heating. Coconut milk balances the dry and light qualities of lentils, with its sweet, oily qualities. The combination of ingredients and spices leaves you feeling content, but not overly full or sluggish, making it a great dinner of choice. This thick, stew like dish is excellent served over light and fluffy basmati rice, and will leave you feeling warm and cozy inside. It’s one of my winter-time favorites to make!

Serves 4-6

Ingredients

• 3 cups vegetable broth
• One 13.5-oz can coconut milk
• 1 1/2 cup red lentils
• 2 cups chopped sweet potato (about 2 potato’s)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon fresh ground ginger
• 2-3 cloves garlic
• 1 teaspoon pink salt

Boil the broth and coconut milk in a large saucepan on high heat. Rinse the red lentils until the water runs clear. Add the lentils to boiling water along with the spices, ginger, garlic, and salt. Allow to come to a boil again, uncovered. The turn the heat down to medium.

Peel and chop the sweet potato into 1-inch cubes. Add to the saucepan. When it boils again, turn the heat down to low and simmer, partially covered, for 30 minutes or until the sweet potato is tender enough to poke with a fork.

For a more thick like consistency, process about half of the dish with an immersion blender, leaving a smooth consistency.

Serve over white basmati rice and garnish with your choice of greens or have as is.